Most Western and Northern Norwegians Christmasses would not be the same without Pinnekjott, literally translated “Stick Meat”. Racks of lamb or mutton are cured, then dried and then usually smoked. Before cooking again, the meat must be soaked in water to reconstitute – you can read our Mormor Marit’s recipe for pinnekjott and rotmos (swede mash) here.

Please note: This is a frozen product. A surcharge of £4.50 to cover the cost of ice and packaging will be added to your order.